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Steve's Cooking

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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, September 30, 2012

Roasted butternut squash soup with pork tenderloin by Steven Dolby













(Serves 4 people)
INGREDIENTS
265g Pork tenderloin
MARINADE 
1 Tsp fennel seeds
2 Garlic cloves
3 Tsp garam masala
1 Tsp cumin
1/2 Tsp chili flakes
1/4 Cup olive oil
1/2 Fresh lemon juice
SOUP
875g Butternut squash (cut into bite size pieces)
1/2 Medium red onion (roughly diced)
1 Garlic clove (roughly sliced)
3 1/2 Cups chicken stock
Fresh coriander (small handful)
Olive oil
Salt & ground black pepper (to taste)
Cook pork to an internal temperature of 155°F

© STEVEN DOLBY











Friday, September 28, 2012

Shrimp pate by Steven Dolby













(Serves 7-8 people)
INGREDIENTS
300g Shrimp, shell & tail removed, deveined
1/2 Tsp fennel seeds (grind fennel seeds using a pestle & mortar)
2 Green onion (sliced)
Red chili pepper (sliced to taste)
1/2 Tsp prepared horseradish
1/2 Tsp garlic powder
1 Tsp Worcestershire sauce
50g Cream cheese
1/2 Tsp fresh lemon juice
Fresh cilantro/coriander ( roughly chopped to taste)
Salt & ground black pepper (to taste)
Olive oil
French baguette
Chill for 1 hour then serve

© STEVEN DOLBY










Thursday, September 20, 2012

Chicken Lettuce Wraps by Steven Dolby













(Serves 2-3 people)
INGREDIENTS
300g Free range chicken (cut bite size pieces)
2 Tsp oyster sauce
230g Sweet grape tomatoes (cut in half)
1 Orange bell pepper (thinly sliced)
1 Clove garlic (finely diced)
10g Fresh ginger (peeled and finely diced)
1/2 Fresno chili (finely sliced)
3 Green onions (sliced)
1 Tsp Brown sugar
4 Tsp soy sauce (low sodium)
Fresh cilantro/coriander (small handful roughly chopped)
1 Tsp Fresh lemon juice
Butter lettuce or iceburg lettuce
Olive oil
DIPPING SAUCE
1 Tsp brown sugar
6 Tsp soy sauce (low sodium)
3 Tsp rice wine vinegar
10g Fresh ginger (peeled and finely diced)
1/2 Fresno chili (sliced)
1 Green onion (finely sliced)
Fresh cilantro/coriander (small handful roughly chopped)
White sesame seeds (pinch)
Garnish with white sesame seeds and lemon wedges

© STEVEN DOLBY

Saturday, September 15, 2012

Steve's Basic Burger by Steven Dolby











(Serves 2 people)
INGREDIENTS
320g Ground sirloin
1/2 Medium red onion (diced)
1/2 Fresno chili (diced)
1 Garlic clove (finely diced)
1 Egg yolk
1 Tsp Worcestershire sauce
1 Tsp yellow mustard
1/2 Tsp your choice of hot sauce
1/2 Cup fresh Italian flat leaf parsley
Salt & ground black pepper (to taste)
Burger buns (good quality)
TOPPINGS
Butter lettuce
Kumato
Red onion
Fried egg
Ketchup

© STEVEN DOLBY



Friday, September 14, 2012

Tagliatelle with Roasted Chicken,Sauteed Cabbage and Salami by Steven Dolby













(Serves 2 people)
INGREDIENTS
200g Italian 00 pasta flour
2 Eggs
1/2 Medium red onion (finely diced)
1/2 Fresno chili (finely diced)
1 Garlic clove (finely diced)
20g Salami (soppressata is good finely sliced)
30g Bacon (roughly sliced)
60g Green cabbage (finely shredded)
Rotisserie chicken (enough for 2 people)
Olive oil
Salt & ground black pepper (to taste)
SAUCE
1 Cup chicken stock (good quality)
1 Tsp dried oregano
1 Tsp Garlic powder
1/4 Cup balsamic vinegar (good quality)
1 Tsp Brown mustard
1/2 Tsp sugar
Salt & ground black pepper (to taste)
Reduce sauce by half
Flat leaf Italian parsley (to garnish)

© STEVEN DOLBY

Saturday, September 8, 2012

Spicy Curried Shrimp with Lemon Aioli by Steven Dolby













(Serves 1 person)
INGREDIENTS
SAUCE
1 Tsp fennel seeds
1/2 Small red onion
1 Clove garlic
1 Tsp garam masala
1 Tsp mustard seeds
1/2 Tsp chili flakes
1/4 Cup chicken stock
1/2 Tsp sugar
Small handful thai basil
110g White shrimp
Olive oil
Salt & ground black pepper (to taste)
AIOLI
(Serves 4-5 people)
70g Mayonnaise
1 Clove mince garlic
1/2 Lemon juice (caramelized)
Sugar (pinch)
1/2 Tsp mustard (whole grain is good)
Ground black pepper
GARNISH
Fresno chili (finely diced)
Tomato (1 slice diced)
Boxwood basil
Aioli
Sesame seeds

© STEVEN DOLBY




Saturday, September 1, 2012

Salmon en croute by Steven Dolby













(Serves 2 people)
INGREDIENTS 
BASIL SAUCE/PESTO
30g Fresh basil leaves
2 Cloves garlic
25g Pecorino cheese
1/4 E V olive oil (good quality)
150g Cream cheese
Salt & ground black pepper (to taste)
SPINACH
130g fresh spinach
2 Cloves garlic
1/2 Small red onion
Olive oil
OTHER INGREDIENTS
11oz fillet farmed salmon (skinless)
Plain flour
Frozen puff pastry, thawed (1 sheet thickness of 1/2 cm)
2 Beaten eggs
Salt & ground black pepper

© STEVEN DOLBY